Vibrant veggies and sizzling halloumi to bring colour to your day.
Prepping lunch might just be the worst evening chore. Getting home after a long day, making tea, going to the gym, and making lunch for the next day is a balancing act that can take all your time if you’re not careful. When that happens, the easiest thing to do is sack off your lunch prep. Or worse — prepare a bland tub of pesto pasta for the 4th day in a row.
So, next time you’re desperately lacking lunchbox inspiration and reaching for that jar of pesto, try this easy recipe instead. All you need to do is chop some veggies and halloumi, and chuck it all in the oven. It’s that simple.
For more recipes like this one, check out the recipe book, Protein Plates.
Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
- 3 bell peppers
- 1 courgette
- 1 red onion
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp oregano
- 200 g halloumi
- 200 g hummus
- Splash water
- 4 wholemeal tortilla wraps
- Handful baby spinach/salad leaves
Instructions
- Preheat the oven to 200C.
- While the oven preheats, place the slices of pepper, courgette, and red onion on a baking tray and sprinkle with oil, salt and oregano. Use your fingers or a spatula to make sure everything is evenly coated and cook for 10 minutes.
- Meanwhile, slice the halloumi into rectangular pieces about a centimetre thick and set aside.
- Then, place the hummus into a small bowl and loosen slightly with a splash of water — this makes it easier to spread evenly.
- When the vegetables have been in the oven for 10 minutes, add the halloumi to the tray. Return to the oven to roast for a further 10 minutes.
- Warm the tortillas in the microwave for about 20 seconds.
- Build your wraps — spread around 1-2 tablespoons of hummus onto a wrap, then add a quarter of the roasted veg, halloumi and a handful of spinach or salad leaves. Make a tight wrap by folding over two opposite sides of the tortilla first, and then rolling up from the bottom. Repeat to make 4 wraps in total.
- Slice diagonally and either wrap up in foil or place straight into a container for your lunch.
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After finishing an internship with Myprotein, Emily returned to university to finish her degree in Business Management and Marketing, before coming back to work full-time with the team. Emily specialises in high-protein recipes, inspiring real-life stories and accessible health and fitness advice, and her work has been featured in The Supplement Magazine. When she’s not in the kitchen baking or cooking, she’s out exploring Manchester’s best food spots, or working up an appetite at the gym.
